Vegan Strawberry Shortcake | Sweet and Simple

Looking for an sweet and simple cake recipe for spring events? Try these delicious and easy Vegan Strawberry Shortcake! This recipe uses just a few pantry staples, plus scrumptious fresh strawberries! Perfect for spring celebrations such as Easter or a birthday.

I’ve been making this shortcake recipe for a few years now and it never fails to delight! In fact, when I made one to film and photograph this weekend (see video below), my son requested it for his birthday the following weekend. Not only that, but he also managed to finish off the rest of the cake while I was at work the next day! No seconds for me ! 🙁

Why this shortcake is SOOOOO good!

This Strawberry shortcake recipe is so simple and so delicious that it is almost too good to be true! It really only uses a few staple ingredients like flour, baking powder, salt, sugar, and vegan butter. Add some fresh (or frozen) strawberries with a little extra sweetness, and some whipped topping and you’ve got yourself an extraordinary spring treat!

Adapted from a classic Betty Crocker recipe, this Strawberry Shortcake has been veganized by using vegan butter and coconut cream for the whipped topping. So simple! And believe me, there is absolutely no loss of flavor or texture! This shortcake is AMAZING!

Unlike the standard Strawberry Shortcake

And, unlike a lot of shortcake recipes that are made into individual cakes, this one is a real layered cake, which I think is so much better! This way, you get multiple layers of cake that the strawberry juice can soak into, and then topped with a really scrumptious coconut whipped cream! In my opinion, it just doesn’t get any better!

It may look a little messy but it is SOOOOO good!

It also makes it more suitable as a birthday cake, because you can still put all the candles on it! That’s what’s going to be happening at our house next week. Do you think I can fit 15 candles on it? (I’ll post a photo if it actually works!)

Try this Strawberry Shortcake recipe right now while strawberries are in season! You won’t be disappointed!

Vegan Strawberry Shortcake | Sweet and Simple

This Vegan Strawberry Shortcake is sweet, simple, and absolutely scrumptious! Perfect for any spring celebration – birthday, Easter, or just an extra special treat!

Course
Dessert

Cuisine
American, vegan

Prep Time15minutes

Cook Time15minutes

Servings8servings

Calories470kcal

Ingredients

4cupsstrawberriesfresh or frozen

1/2cupsugar

2cupsall purpose flour

2tspbaking powder

1tspsalt

2Tbssugar

1/2cupvegan butterplus a little extra

1cupplant based milk

1cancoconut milk or coconut cream

2Tbssugar

1tspvanilla extract

Instructions

Wash and slice the strawberries and place in a large bowl.

Add 1/2 cup sugar to the strawberries, stir to coat them and set aside. You can refrigerate them if you want to use them later.

Preheat your oven to 450F degrees.

Grease two 8×1⅐" round baking pans with about 1 tsp. of vegan butter each. Make sure they are evenly coated, including the sides.

In a large mixing bowl, add the all purpose flour, baking powder, salt, and 2 Tbs. sugar.

Whisk together to combine.

Cut the 1/2 cup (1 stick) vegan butter into tiny cubes and cut them into the dry mixture using a fork. If you have a food processor, you can use that by adding the ingredients and pulsing until you have a coarse, crumbly texture.

Add the plant based milk. Any kind will do. Stir to wet the flour mixture thoroughly but do not overmix. The batter will be slightly lumpy and sticky, and slightly stiff, not runny.

Divide the batter between the two baking pans and press evenly until it is touching the sides of the pans.

Dot with some more tiny cubes of vegan butter and place in the oven for 15 minutes or until golden brown.

While the cakes are baking, make the coconut cream. You can use coconut milk that has been chilled for a couple of hours or overnight. This will separate and solidify the cream. You will only be using the solidified cream, not the liquidy milk. Save that to make a smoothie later. You can also use a can of coconut cream or coconut whipping cream.

To a mixing bowl, add the coconut cream, 2 Tbs of sugar, and 1 tsp of vanilla extract.

Whip the cream with a hand mixer until thick and creamy. It will not be light and fluffy like whipped cream unless you are using coconut whipping cream, but it will be very delicious!

Once the cakes are baked, cool them on a wire rack for a few minutes before assembling the cake.

Place one cake upside down on a platter. Spread a little more than half of the sweetened strawberries on top in an even layer. Pour a little bit of the strawberry syrup on top.

Place the other cake on top, right side up, and spread the rest of the strawberries and the remaining syrup on top. Then pour the whipped coconut cream over the strawberries.

Jones LeFae is an active, vegan mom who is an archaeologist as well as a fantastic cook! Vegerarchy is about living a healthy, conscious lifestyle and following your dreams. Jones takes you on culinary and archaeological adventures and shares her eco-friendly family lifestyle with you!Learn more here…